• Journal of Food Hygiene and Safety
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• v.27 no.4
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• pp.415-419
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• 2012

To know proper drying condition for making a safe Sunsik, uncooked food, microbial and physicochemical characteristics of cereal dried by hot-air drying was investigated. As moisture content of 3 Sunsik samples was reduced to about 8%, protein, carbohydrate, fat and ash content of those was increased. But approximate composition of black bean, black rice and glutinous millete and black bean showed little changes during hot-air drying (30, 40, $50^{\circ}C$). Lightness (L value), redness (a value) and yellowness (b value) was increased after hot-air drying. In case of black rice and glutinous millet, b value and L value wasn't changed individually. When we measured a texture for 3 kinds of raw cereal for, hardness of dried cereals was lower than raw cereals. Hardness of dried cereals was increasd as drying temperature was increased. As results of mocrobiologicl experiment for 3 kinds of sunsik on hot-air drying conditions, total cell count was reduced 2 log - 3 log and other pathogenic microorganism wasn't detected except B. cereus.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.428-435
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• 1994

Properties of modified rice starches prepared in drum drying and extrusion were evaluated to use for effective utilization. Blue value was the lowest (p<0.05) for waxy rice starch and L value was decreased after modification of starches. Water solubility index was the highest for modified starches prepared in extrusion, while water absorption index was the highest for modified starches prepared in drum drying. Cold-Water-Solubility was the highest (p<0.05) for modified rice starch prepared in drum drying (RD). Consistency index of RD was drastically increased as shear rate increased and yield stress was the highest for RD. Results of Gel Permeation Chromatography showed that starch components were broken down into lower molecular weight materials and amylose are degraded by modification. Changes in the X-ray diffrectometry pattern indicated the transformation of granule into an amorphous state during modification and illustrated V-type.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.619-624
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• 1999

This work was to study the potential health food use of germinated colored rice after germinating and drying using microwave under vacuum. Colored rice was soaked in water at $15^{\circ}C$ for 2 days and then germinated at $25^{\circ}C$ for $3{\sim}4\;days$. The germinated colored rice was dried by different drying methods: microwave vacuum drying 1, microwave vacuum drying $2\;(drying{\rightarrow}crushing{\rightarrow}drying)$, hot air drying, vacuum drying and freeze drying. Each drier except freeze drier was set to maintain the sample temperature at $60^{\circ}C$. During microwave vacuum drying 1 or 2, the sample reached $60^{\circ}C$ much faster (within 5 min) and was dried much faster ($2{\sim}3\;hrs$ than the other drying methods. The initial drying rate of microwave vacuum drying was ten times faster than that of hot air drying. The microwave vacuum drying 2 retained the highest ${\alpha}-amylase$ activity, followed by microwave vacuum drying 1, freeze drying, vacuum drying, and hot air drying.

• Journal of Biosystems Engineering
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• v.13 no.3
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• pp.52-58
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• 1988

This study was conducted to develop a grain moisture content measurement sensor for automatic control of rough rice drying by natural air. For the above objective, the electrod type sensor was designed and tested. The sensor was able to produce electrical resistance which changes with moisture content of grain. An A/D converter and a micro-computer wed for processing measurement data of sensor. The developed sensor satisfied most design requirements and the results of statistical analysis show that there it no difference between the measurement method of sensor developed and of the dry-oven. Using the developed sensor and measurement system, we are able to measure moisture content of rough rice automatically in drying by natural air.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.362-362
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• 2017

Dissemination of IPB3S rice variety combined with cultivation technology named IPB Prima was aimed to introduce IPB research product particularly for IPB rice variety with high-yield character that is IPB3S. The rice variety IPB3S and IPB Prima cultivation technology was expected to be one of solution to improve rice productivity and accelerate to food self-sufficiency in Indonesia. Research sctivity was consist of three main research unit i.e. (1) Dissemination of IPB3S rice variety and IPB Prima production technology; (2) The development of Information and management web-based system (IMS) for planning and monitoring IPB3S and IPB Prima application distribution; and (3) The development of High-capacity grain drying system in Fluidized-bed drying ang in-store drying system. The objective of main research i.e. to introduce IPB high-yield rice variety, to accelerate rice productivity to support self-sufficiency, to develop integrated system model through fluidized and in-store drying, and to develop web-based management-information system in result analyzing IPB3S and IPB Prima distribution and technology application. The dissemination activities was arranged in two location. The first location was in Banyuwangi, East Java with total area 10.87 ha, consist of 8.91 ha planting area for IPB3S and 1.96 ha planting area for Ciherang. The second location is in Tegal, Middle Java with total planting area in 5 ha. The experiment was arranged in different treatment of varieties and cultivation method. The experiment consist of (1) rice variety Ciherang with conventional cultivation technology (P0); (2) rice variety Ciherang with IPB Prima cultivation technology (P1); (3) rice variety IPB3S with conventional cultivation technology (P2); (4) rice variety IPB3S with IPB Prima cultivation technology (P3). Planting distance for twin rows system is $50cm{\times}25cm{\times}12.5cm$. Planting distance for single row system is $25cm{\times}25cm$. The research result elucidated that productivity result in two location has different grades in similar trend. Experiment in Tegal resulted P0 result is $6.18ton\;ha^{-1}$, P1 result is $6.30ton\;ha^{-1}$, P2 result is $6.82ton\;ha^{-1}$, P3 result is $7.31ton\;ha^{-1}$. Experiment in Banyuwangi resulted optimum production of IPB3S variety productivity number are $7.29ton\;ha^{-1}$, while Ciherang are $6.73ton\;ha^{-1}$.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.61-61
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• 2017

Dissemination of IPB3S rice variety combined with cultivation technology named IPB Prima was aimed to introduce IPB research product particularly for IPB rice variety with high-yield character that is IPB3S. The rice variety IPB3S and IPB Prima cultivation technology was expected to be one of solution to improve rice productivity and accelerate to food self-sufficiency in Indonesia. Research sctivity was consist of three main research unit i.e. (1) Dissemination of IPB3S rice variety and IPB Prima production technology; (2) The development of Information and management web-based system (IMS) for planning and monitoring IPB3S and IPB Prima application distribution; and (3) The development of High-capacity grain drying system in Fluidized-bed drying ang in-store drying system. The objective of main research i.e. to introduce IPB high-yield rice variety, to accelerate rice productivity to support self-sufficiency, to develop integrated system model through fluidized and in-store drying, and to develop web-based management-information system in result analyzing IPB3S and IPB Prima distribution and technology application. The dissemination activities was arranged in two location. The first location was in Banyuwangi, East Java with total area 10.87 ha, consist of 8.91 ha planting area for IPB3S and 1.96 ha planting area for Ciherang. The second location is in Tegal, Middle Java with total planting area in 5 ha. The experiment was arranged in different treatment of varieties and cultivation method. The experiment consist of (1) rice variety Ciherang with conventional cultivation technology (P0); (2) rice variety Ciherang with IPB Prima cultivation technology (P1); (3) rice variety IPB3S with conventional cultivation technology (P2); (4) rice variety IPB3S with IPB Prima cultivation technology (P3). Planting distance for twin rows system is $50cm{\times}25cm{\times}12.5cm$. Planting distance for single row system is $25cm{\times}25{\times}cm$. The research result elucidated that productivity result in two location has different grades in similar trend. Experiment in Tegal resulted P0 result is $6.18ton\;ha^{-1}$, P1 result is $630ton\;ha^{-1}$, P2 result is $6.82ton\;ha^{-1}$, P3 result is $7.31ton\;ha^{-1}$. Experiment in Banyuwangi resulted optimum production of IPB3S variety productivity number are 7.29 ton ha-1, while Ciherang are $6.73ton\;ha^{-1}$.

• Journal of Biosystems Engineering
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• v.6 no.2
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• pp.58-64
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• 1982

The fresh threshed paddy-mat dryings on the various environments were analyzed on their drying characteristics and rice quality resulted. The moisture content of paddy was mainly determined by the accumulated solar energy received, and which was expressed as a simple equation. The drying characteristics revealed to follow a constant rate drying type, and as the depth increased the more typical constant-rate drying pattern was observed. The relationship between the drying rate and bed depth was established with a simple exponential equation. The raking operation during the drying period showed a favorable effect both on the drying rate and the reduction of crack formation. Drying environments such as straw mat, concrete, ground, polyethylene film did not affect significantly the drying rate and rice quality. Considering the drying rate and quality, the optimum bed depth of mat paddy drying was around 6 cm.

• Food Engineering Progress
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• v.15 no.3
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• pp.262-268
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• 2011

The effects of pellet moisture content on physical properties (expansion ratio, density and breaking strength) of vacuum-puffed Yukwa (non-oil puffed Yukwa) were investigated in this study. The Yukwa was made from the waxy rice steeped at 25 and $30^{\circ}C$ for 3, 5 and 10 days with pellet drying times (6, 8 and 10.5 hr). As the drying time increased from 6 to 10.5 hr at $50^{\circ}C$, the highest value of pellet moisture content (29.4%) was found in the samples made from the steeped waxy rice at $25^{\circ}C$ for 5 days after 6 hr drying, while the lowest value (16.3%) was found at $25^{\circ}C$ for 3 days after 10.5 hr drying. Both redness and yellowness values of vacuum-puffed Yukwa increased as the drying time increased. The expansion ratio of Yukwa was greatly affected by drying time, ranging from 2.07 (26.8% pellet moisture content) to 7.01 (24.0% pellet moisture content). From the data, it can be concluded that the pellet moisture content had a significant influence on the physical characteristics of vacuum-puffed Yukwa. With vacuum puffing condition of 3 min heating and 2 min puffing, the pellets with about 25% moisture content showed higher expansion ratio, and lower density and breaking strength.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.258-261
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• 1991

In order to establish the optimum drying temperature of the heated air blast-grain circulation dryer, a 2 ton scale of paddy was used in this experiment. The temperatures of heated air used were 45, 50, 55, 60, 65 and $70^{\circ}C$. Moisture content of the paddy was reduced to 15% from 24% by drying. The higher air temperature, the shorter drying time and the less fuel consumed. The portion of cracked kernels was found to be low as $3{\sim}10%\;at\;40{\sim}55^{\circ}C$, but was very high to $28{\sim}30%\;at\;60{\sim}70^{\circ}C$. The germination percent was very high as 98 and 93% at 40 and $45^{\circ}C$, but it was decreased to 86 and 30% at 50 and $70^{\circ}C$, respectively. The recovery yield of milled rice from paddy was decreased by 1.76, 2.63 and 7.52% at 60, 65 and $70^{\circ}C$, respectively, compared with 75.86% as drying at $40^{\circ}C$. The higher heated air temperature, the less head rice of milled rice was recovered, and the decreased ratio was increased $60^{\circ}C$. The higher heated air temperature, the less alkali disintergation value and gel consistency of milled rice and the more water up take, expanded vlume, total solid in residual liquid and intensity of starch iodine blue value of residual liquid, and those tendency was found clear from $60^{\circ}C$ temperature of heated air.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1997.12a
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• pp.155-166
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• 1997